Bill Yossess Mint Ice Recipes

MINT ICE

Steps:

• In a pot, combine sugar with 2 cups water, and bring to a boil, stirring until sugar is dissolved. Let cool.
• Bring a pot of water to a boil. Fill a large bowl with water and ice. Plunge mint, stems and all, into boiling water for 10 seconds. Remove mint to ice water. Let cool.
• Squeeze excess water from mint; purée with syrup in a blender. Strain through a fine sieve. Transfer to a covered container, and freeze until solid, at least 4 hours.

BILL YOSSES'S MINT ICE

Steps:

• Combine sugar and 2 cups water in a small saucepan. Bring to a boil, stirring, until sugar is dissolved, about 1 minute. Let stand until room temperature, about 30 minutes.
• Bring a large pot of water to a boil. Prepare an ice-water bath. Plunge mint into boiling water for 10 seconds. Transfer mint to ice-water bath until cool.
• Squeeze excess water from mint, and transfer to a blender. Add sugar syrup and vitamin C. Puree until smooth. Strain through a fine-mesh sieve. Transfer to a covered container, and freeze until solid, at least 4 hours.

BILL YOSSES'S STRAWBERRY SHORTCAKE

Steps:

• Place flour, salt, baking powder, and SPLENDA® Sugar Blend in the bowl of an electric mixture.
• Cut butter into dime size pieces and add.
• Mix on slow speed until the mixture has a crumbly texture.
• Pour in the cream while continuing to mix on slow speed. Stop the mixer as soon as the dough comes roughly together and finish by hand. The dough will look a little lumpy.
• Place dough on a piece of plastic wrap and push down to a rectangle 1 1/2 inches thick.
• Refrigerate for 4-6 hours.
• Cut the dough into 5 equal squares and each square into a triangle. Place triangles on a baking sheet.
• Brush dough with egg wash.
• Bake at 350 degrees F for 25 minutes.
• Stem, wash and drain the strawberries then put one quarter of them in the blender and liquefy.
• Pass this puree through a sieve to remove seeds and pour over the remaining berries. Serve with whipped cream. ( See below.)
• Refrigerate mixing bowl for 20 minutes.
• Pour in cream and SPLENDA® Sugar Blend.
• Whisk with a fine wire whisk till soft peaks form; use right away.

BILL YOSSE'S WHITE HOUSE APPLE PIE

Steps:

• To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.
• Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
• To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
• When ready to bake the bottom crust, heat the oven to 375°F Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.
• Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.
• Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
• When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.
• Roll out the second disc of dough to about 12 inches.
• In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.
• Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.
• Let cool for 1 to 2 hours before serving.

LEMON POUNDCAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, line with parchment or waxed paper. Grease paper. Grate zest of 4 lemons; slice tops and bottoms off 3 (reserve fourth). Stand lemons on end on a cutting board, and cut away white pith until the flesh is exposed. Over a bowl, cut segments from membranes, letting fruit and juice fall into bowl (remove seeds). With fork, break segments into 1-inch pieces.
• Sift flour, superfine sugar and baking powder into the bowl of an electric mixer. Begin mixing on low speed, then add crème fraîche or cream. Increase speed to medium, and beat in eggs, one at a time, then butter. Gently fold lemon segments and juices and 3 tablespoons zest into batter. Scrape into pan, and bake 15 minutes. Use a sharp knife to cut an incision lengthwise down middle of cake, and bake 30 minutes longer. Lower oven to 325 degrees, and bake 40 to 45 minutes longer, or until a tester comes out clean.
• Meanwhile, juice the remaining 6 lemons. Put granulated and confectioners' sugars in a pot, and add 1 1/2 cups water. Bring to a simmer, and cook, stirring, until sugar dissolves. Stir in lemon juice and remaining zest, and let cool.
• When cake is done, put pan on a wire rack for 30 minutes. Raise oven to 350 degrees. Unmold cake, and transfer it to a pie pan or deep dish. Pour lemon syrup over cake, and very gently squeeze the cake to help it absorb syrup. Carefully turn cake upside down in syrup, and squeeze a bit more. Put cake on a baking sheet; return to oven for 10 minutes. Cool on a rack.
• To serve, lightly toast 1/2-inch slices of the cake. If desired, put raspberry coulis on each serving plate. Place two slices of cake on top and a scoop of mint ice on top of cake.

BILL YOSSES'S LEMON POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan, line with parchment or waxed paper. Grease paper.
• Prepare lemon segments. Grate zest of 4 lemons; slice tops and bottoms off 3 (reserve fourth). Stand lemons on end on a cutting board, and cut away white pith until the flesh is exposed. Over a bowl, cut segments from membranes, letting fruit and juice fall into bowl (remove seeds). With fork, break segments into 1-inch pieces.
• Sift flour, SPLENDA® Sugar Blend, and baking powder into the bowl of an electric mixer. Begin mixing on low speed then add cream or creme fraiche. Increase speed to medium, and beat in eggs, one at a time, then butter.
• Fold lemon segments, juices, and 3 tablespoons zest gently into batter. Scrape into pan. Bake for 45-60 minutes.
• Make the glaze while the cake is baking. JUICE and zest the remaining 6 lemons. Put SPLENDA® Sugar Blend in a pot, and add 1 1/2 cups water. Bring to a simmer, and cook, stirring, until sugar dissolves. Stir in lemon juice and remaining zest, and let cool.
• Place cake pan on a wire rack for 30 minutes when cake is done.
• Adjust oven temperature to 350 degrees F.
• Unmold cake, and transfer it to a pie pan or deep dish. Pour lemon syrup over cake, and very gently squeeze the cake to help it absorb syrup. Carefully turn cake upside down in syrup, and squeeze a bit more. Put cake on a baking sheet; return to oven for 10 minutes to "set" the glaze.
• Cool on a rack while making coulis. Combine SPLENDA® Sugar Blend with 1/4 cup water in a small pot and bring to a boil, stirring until sugar dissolves. Cool completely.
• Puree raspberries and syrup in a blender, then strain through a fine sieve. Serve cake with raspberry coulis either pooled around or over the plated slice.
• Serve cake with raspberry coulis either pooled around or over the plated slice.